El Exquisito Hot Dogs

Inspector's notes

Overhead plexiglass barrier is broken and service window is just an opening without a screen. Ensure to restrict openings to reduce the entrance of insects.

Inspector's notes

Observed several Time/Temperature Control for Safety (TCS) foods cold holding in the prep top cooler between 74-88F such as diced tomatoes, shredded cheese, and raw ground beef. Per the owner, he did not know approximately what time the TCS items went out of temperature. PIC voluntarily discarded the TCS items. Informed PIC that except during preparation, cooking, or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several Time/Temperature Control for Safety (TCS) foods cold holding in the prep top cooler between 74-88F such as diced tomatoes, shredded cheese, and raw ground beef. Per the owner, he did not know approximately what time the TCS items went out of temperature. PIC voluntarily discarded the TCS items. Informed PIC that except during preparation, cooking, or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the prep top cooler's ambient temperature at 45.5F. There was no other mechanical refrigeration inside the mobile food establishment. Informed PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection

Inspector's notes

Observed the prep top cooler's ambient temperature at 45.5F. There was no other mechanical refrigeration inside the mobile food establishment. Informed PIC that cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct at once.

Inspector's notes

No Certified Food Protection Manager (CFPM) available at time of inspection. Please obtain additional CFPMs to provide coverage when the kitchen is in operation prior to next routine inspection. You can find a list of accredited certification providers one our website at https://www.maricopa.gov/631/Environmental-Services Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Grilled onions and grilled yellow jalapenos found with internal temperatures of 90*F. PIC stated they grilled them on the flat grill and then placed them into the hot holding unit nearby but the hot holding unit was off and they had just turned it on. PIC reheated the items on the grill to a temperature above 165*F before placing them back into the hot holding unit which must maintain them above 135*F. ***2nd consecutive violation*** Please ensure hot held food items are maintained at a temperature of 135*F or above.

Inspector's notes

No commissary agreement available at time of inspection. PIC stated they use a commissary on 27th ave and Van Buren. Please provide commissary agreement to MCESD prior to next routine inspection Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Priority Foundation-4-203.11, Pf: Temperature Measuring Devices, Food-Accuracy ----- Establishment did not have a probe thermometer on site or accessible at time of inspection. A probe thermometer is required for measuring internal temperatures of TCS foods. Probe thermometer provide a means for assessing active managerial control of TCS food temperatures. Please obtain a probe thermometer prior to re-inspection within 10 business days. Correct By: Correct Prior To Reinspection

Category 48 - Hot & cold water available; adequate pressure Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability Hot water dispensing at 3-compartment and handwashing sink at a temperature of 67-71*F. Hot water of 100-108*F for hand washing and 120*F for dishwashing should be available at all times. Discussed usage of temperature measuring devices. Person in charge stated maintenance will be onsite within 24 hours to troubleshoot hot water capacities. Red "closure" sign posted by inspector. Contact this office when refrigeration has been restored Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Grilled peppers, pinto beans, grilled onions with an internal temperature of 84-112*F. Person in charge mentioned foods were placed in the unit within 1 hour prior to inspection but did not turn on burners. All hot temperature controlled foods should be held at 135*F or above. Person in charge turned on burner and reheated foods to reach internal temperature of 185*F to hold at 135*F. Recommended keeping foods in steamers with burners on to maintain proper hot holding temperatures. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. All foods (Diced tomatoes, shredded lettuce, carne asada, sour cream, etc) in cold holding unit with an internal temperature of 55-57*F. Person in charge mentioned foods had an internal temperature of 41*F within 2hrs prior to inspection. All cold temperature controlled foods should be held at 41*F or below. All foods to be discarded at 830pm. Recommended usage of ice during transport and checking ambient temperature of units prior to use. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability Hot water dispensing at 3-compartment and handwashing sink at a temperature of 67-71*F. Hot water of 100-108*F for hand washing and 120*F for dishwashing should be available at all times. Discussed usage of temperature measuring devices. Person in charge stated maintenance will be onsite within 24 hours to troubleshoot hot water capacities. See immediate suspension. Correct By: Correct Prior To Reinspection